Glossy buttercream creates translucent, ultra-realistic buttercream flowers, epitomized by Vietnamese and Korean buttercream cake artists. You can fill and frost cakes with glossy buttercream, not just create flowers. If you’ve wanted to try it for yourself, you can now try Ngoc Tran Lam‘s secret glossy buttercream recipe, which she generously shared with ACD in the January/February 2018 issue.
What is glossy buttercream?
This glossy buttercream is a meringue-style buttercream. Similar to Italian meringue buttercream, it involved whipping egg whites into peaks, then adding a hot sugar syrup to the mixture to create a cooked, stable meringue. Once cool, butter is added to form a buttercream. The result is light and airy, perfect for piping and decorating. Glossy buttercream is smoother and easier to pipe than American-style buttercream that uses powdered sugar. It’s also less sweet, making it ideal for a wide array of cake flavors.
What is the best type of butter for glossy buttercream?
Vietnamese buttercream uses a very white butter to ensure color consistency. In the U.S., Land O’Lakes and Challenge are brands readily available that are both pale yellow and would work well. Alternatively, you can purchase a specialty brand such as Murginns White Butter or even a sheep-milk butter, which are both very white.
How do you store glossy buttercream?
Glossy buttercream can be stored at room temperature for up to two days, in the refrigerator for up to two weeks, and in the freezer for up to three months. When storing, make sure to cover in an airtight food storage container or wrapped tightly in plastic wrap. To use refrigerated or frozen buttercream, allow it to thaw at room temperature and whip until smooth.
How do you add color to glossy buttercream?
Once the buttercream is smooth, you can add gel food color a few drops at a time until you reach the desired shade. Both oil-based and water-based gel food color will work, though oil-based food color will mix in easier and is less likely to separate. That’s because glossy buttercream has a high fat content, which helps emulsify with the oil-based color more easily.
Can you flavor glossy buttercream?
Yes, you can flavor glossy buttercream with extracts, just as with American and European-style buttercreams. Just remember that many extracts like pure vanilla extract have color, which will alter the buttercream slightly. If you want to keep the buttercream as white as possible, consider a clear extract. You may also want to flavor the buttercream first before adding color, so you have better control on the final result.
Want to see glossy buttercream in action? Try these tutorials:
Print
Glossy Buttercream
Description
Glossy buttercream is a meringue-style buttercream that creates translucent, ultra-realistic–looking flowers when piped.
Ingredients
- 400 grams egg whites, at room temperature
- Pinch of salt
- 120 grams water
- 550 grams white sugar, divided
- 1,500 grams unsalted butter, at room temperature
Instructions
- In a large (very clean) bowl, whip the egg whites and salt until foamy and then add 100 grams of sugar and beat until the soft-peak stage.
- In a saucepan, place the water and 450 grams of sugar and heat until the soft-ball stage (240° F). Do not stir.
- Continue whipping the meringue, and in a thin stream, slowly pour the sugar syrup into the meringue. Beat at high speed until stiff and glossy.
- Place the meringue into the refrigerator to cool until the temperature registers at 60°F.
- Slice the butter into small cubes.
- Begin whipping the meringue again at medium speed and slowly add the cubes of sliced butter; continue mixing until the buttercream becomes thick and glossy. Be careful not to overmix.
Ngoc Tran Lam
Ngoc Tran Lam is an award-winning Vietnamese floral buttercream artist and teacher known for her pioneering piping techniques and use of topping cream. You can learn more about Ngoc’s innovative buttercream classes by visiting Ngoc Tran Bakery via Facebook.
